French chicken with sherry-nutmeg sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken thighs without skin | |
| 1 | Onion, minced | |
| 1 | cup | Chicken broth |
| 3 | tablespoons | Dry sherry |
| ½ | teaspoon | Nutmeg |
| 1 | pinch | Cayenne pepper |
| Salt and pepper | ||
| 1 | tablespoon | Parsley, minced |
| ¾ | cup | Skim milk |
| 2 | tablespoons | Flour |
Directions
Put the chicken in a non-stick frying pan. Cook slowly over moderate heat with no fat added until well browned. Drain off melted fat. Add the onion, broth and sherry. Sprinkle with seasonings. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
Continue to simmer uncovered until the liquid is reduced by half.
Whisk milk and flour together and stir into the pan. Cook and stir until sauce is bubbling and thick.
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